Go green this season with a tasty broccoli romanesco recipe. From the vegetable's roasted florets to a vibrantly-colored salsa verde, everything about this recipe is perfect for occasions when you're looking to add a little color to your table. Watch the video to learn how to make it now.
This year, one of our New Year's resolutions is to learn more cooking basics, including how to break down that thick, forest-like bunch of broccoli, which can be intimidating to prep. Where to begin? Should you start at the stem or hack away at the florets? Are the thick, fibrous stalks edible or should you just toss them out?
I recently learned this horrifying statistic: about half the world's food is tossed out. Instead of wasting the stalk, start the year off differently by learning how to prep the entire broccoli crown (stems included!). In addition to feeling better about less waste, this technique will make even the broccoli stems a desirable part of the cruciferous vegetable and will help cook the stems and florets evenly and thoroughly.
- Start at the stalk of the broccoli. Cut away the root end, which may appear dry and discolored. Holding the head of the broccoli firmly, use a vegetable peeler to peel the entire stalk, then slice it into 1/4-inch rounds.
- When the broccoli stalk divides into the floret stems, cut the stems apart from each other. Holding each large floret piece, use a vegetable peeler to peel the stems. Cut the stems into 1/2-inch rounds until you are left with one-inch broccoli florets.
- Once all of the broccoli is cut, go back through the florets and ensure they are all the same size. To cut the floret pieces, turn them so the stem side faces up. Cut the stem in half, stopping when you hit the florets. Then, use your hands to split the piece into two parts.
Michelle Obama's cookbook is slated to hit bookstores this week, so here's another taste of what you might find in the book: a simple, easy-to-throw-together broccoli soup. If you want to skip out on blanching the broccoli, you could easily precook the florets in the microwave for a few minutes. To puree the ingredients, use your blender or, for an even creamier texture, use a food mill.
While this White House soup didn't initially call for any toppings, I added a dollop of light sour cream and a drizzle of jalapeño olive oil to boost the soup's body and flavor. Serve this with a spring salad, French bread, and a glass of Sauvignon Blanc for a fresh and veggie-filled dinner. Get this simple recipe and read more.
Hooray for non-boring broccoli! This awesome superfood can get a bit repetitive over time, so I decided to find a way to spice it up a bit. Fresh ginger, garlic and a bit of soy sauce add a lot of flavor with minimal calories. So quick and easy; it's an impressive side dish. Enjoy!
Learn more about this recipe after the break!
Go green this season with a tasty broccoli romanesco recipe. From the salsa verde to the roasted broccoli, everything about this delicious dish is great for St. Patrick’s Day, Earth Day, or any other day you want to bring a little bright color into your life. Learn how to make it now!
Greening up your St. Patrick's Day meal doesn't have to involve green food coloring. As we continue filling lil ones' plates with green vegetables for this week's holiday, we checked in with kiddie chef extraordinaire Catherine McCord, founder of Weelicious and mother of two, for some tot-friendly recipes. From veggie pops to some crispy, Italian-style asparagus, check out Catherine's green picks for kids.
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine. As lovely as lighter fare was sounding then, it is even truer now — right? No worries, this dish still packs a big flavor punch.
Feeling weighed down? Yeah. I offer this palate cleanser of a dish. I like this recipe for the tips on dry-frying the tofu, imparting a nice chewiness and intensifying the quick marinade. The original recipe calls for asparagus, but I substituted broccoli since my kids prefer it. You'll be glad to know that this dish comes together quickly enough to satisfy tired, hungry family members.
Before a weekend of World Series watching and Halloween candy binging, take tonight to savor a simple and healthy seafood meal. This quick recipe combines fresh salmon fillets with a lemon-dill pan sauce. A bunch of sautéed broccoli on the side adds a pop of color and nutritious vitamin K. For a complete meal, serve on top of a bed of couscous. Get the uncomplicated recipe, after the jump.
As kids we're almost expected to hate our green veggies. But somewhere along the road in life, our taste buds mature and we hopefully develop a love for the garden goodness. Now featured on many a hip menu, Brussels sprouts and broccoli are popular dishes that have many diners licking their lips. But, between the two, there are some differences. So before you choose one for your sumptuous side dish, take a look at the comparison.